Pocket pies

For the pastry:
1) In the bowl of a food processor, combine the flour, baking powder and salt. Pulse for a few seconds and then pour into a large mixing bowl.

2) Add the shortening and knead it into the flour with your hands until it is crumbly. Add the milk all at once and mix in with a spatula until it begins to come together. Lightly flour your hands and the countertop and turn the dough out onto the countertop.

3) Knead the dough ball, folding over 10 to 20 times. Using a rolling pin roll the dough to 0.8cm to 1cm thickness, then cut into rounds using a 5cm ring. Roll each round as thinly as possible or to 12cm to 15cm in diameter.

4) Spoon 1 to 2 tablespoons of filling onto each round of dough, brush the edges of half of the round lightly with the egg wash, fold over and seal the edges together with the tines of a fork, dipping it into flour as needed.

5) Gently press down to flatten and evenly distribute the filling and snip or cut 3 slits in the top of the pie. Dock pies that are going to be deep-fried, instead of snipping or cutting slits.

To pan-fry the pies:
Place a medium frying pan over a medium low heat along with 1 to 2 tbsp vegetable oil or butter. Once heated, place 2 to 3 pies at a time into the pan and saute until golden, approximately 3 to 4 minutes per side. Allow to cool for 4 to 5 minutes before serving.

To deep-fry the pies:
Heat the vegetable oil in a deep-fryer or a large heavy pan to 190C. Once hot, add 1 to 2 pies at a time and fry until golden brown, approximately 3 to 4 minutes.

To bake the pies:
Preheat the oven to 180C/Gas 4. Place the pies onto an ungreased baking sheet and bake for 25 to 30 minutes or until golden brown.

To make toaster pastries:
1) Preheat the oven to 180C/Gas 4.

2) Divide the dough in half and roll out to less than 0.3cm thick. Cut into 10cm by 12.5cm rectangles.

3) Place 1 to 2 tablespoons of filling onto the centre of one piece of dough. Brush all the edges with egg wash and top with the second piece of dough. Seal the edges by pressing together with the tines of a fork. Gently press down to flatten and evenly distribute the filling and dock the top of the pie. Repeat with the second half of dough.

4) Bake for 20 minutes. Remove from the oven, allow to cool completely and place into zip-top foodsaver bags until ready to toast. The pies will not be brown until toasted.

For the curried mango filling:
1) Place all of the ingredients into a small saucepan over high heat and bring to the boil. Reduce the heat to low, cover and simmer for 30 minutes, stirring occasionally.

2) Transfer the mixture to a bowl and place in the refrigerator to cool completely before using as a filling. For each pie place 1 to 2 tbsp onto the centre of the dough. Follow the directions above.
Yield: enough for 10 to 15 pies

For the chocolate filling:
1) Place the sugar, cocoa powder, salt and butter into a large zip-top bag and squash to combine well. Cut a hole in 1 corner of the bag.

2) For each pie, pipe 1 to 2 tbsp of mixture onto the centre of the dough. Follow the directions above.
Yield: enough for 10 to 15 pies